P Otato Soup. — Boil four large potatoes until nearly
done, pour off the water and add one quart of hot
COOKS IN CLOVER.
water. Then boil again until thoroughly dissolved,
adding fresh boiling water as it boils away. When
done, run it through the colander, adding three-
fourths of a cup of hot cream, a large tablespoon
of finely cut parsley✪ Potato Soup, salt and pepper to taste. Bring |
it to boiling and serve. Mrs. Fannie Marsellus.
Cream of Tomato Soup. — To one can of toma- \
toes add one pint of boiling water and let it boill
thoroughly ; thicken with corn starch, strain and !
season. Heat one quart of milk in another vessel!
and add a little soda. When ready to serve, add i
the milk to the prepared tomatoes.
Aliss L. M. Garrison.
Tomato Soup. — Boil the contents of one can of j
tomato✪ Cream of Tomato Soupes in a sauce pan with three pints of boiling
water and one onion, three-quarters of an hour.
Rub two ounces of butter into the same quantity j
of flour. Add one tablespoon of sugar, one of salt.
one-third of a teaspoon of cayenne pepper; when
the tomatoes are boiled, strain, and mix with the
other ingredients, a little at a time, stirring briskly
until thoroughly mixed and very smooth. Let it
boil ten minutes. When ready to serve, add half a
pint of heated milk, and toasted bread cut in small
dices. Mrs. Jos. Holds-worth.
Clam Soup, I. — Four strings of clams chopped;
boil in three pints of water half an hour. Strain
through a colander, add three pints of milk, boil
five minutes, add the yelks of three eggs well
beaten, butter and salt to taste. Chop parsley
and roll crackers✪ Clam Soup I; put in the tureen and pour the
soup over. Mrs. H. P. Doretnus.
Clam Soup, II. — Twenty-five clams chopped fine;
three cjuarts of water; one onion chopped; one pint
of milk. Boil half an hour, thicken with two table-
spoons of corn starch and a piece of butter the size
of an egg. Beat three eggs in the tureen and pour
the broth boiling hot over them.
Miss S. E. Brotvn.
Clam Soup,' III. — Twenty-five clams, two quarts
of water, two tablespoons of flour, a small lump
of butter, pepper and salt; boil fifteen minutes.
When ready to serve, beat the yelks of two eggs with
half a pint of milk✪ Clam Soup III, and add to the soup but do
not let it boil again, Mrs. R. A. T.
Celery Soup. — Heat one quart of beef stock,
and thicken with a little flour mixed with water ; cut
one bunch of celery in small pieces and boil them
in the soup half an hour, or until tender; then
add one cup of cream or milk, salt and pepper to
taste. Boil up once and serve.
Mrs. D. C. Cimidrey.
Mock-Turtle Soup. — Cut in half a calf's head
with the skin on and clean it well ; then half boil
it, take all the meat off in square bits, break the
bones of the head, and boil them in some veal and
beef broth to add to the richness. Fry some shal-
lot in butter, and dredge in flour enough to thicken
the gravy; stir this into the browning, and give it
one or two boils. Skim it carefully, and then put
in the head. About ten minutes before you serve,
put in some basil, tarragon, chives, parsley, cay-
enne pepper and salt to your taste ; also two spoons
of mushroom catsup and one of soy. Squeeze the
juice of a lemon into the tureen, and pour the soup
upon it. Mrs. J. Duckworth. ✪ Celery Soup
Cooks in clover
1889Page 5 · 9 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Potato Soup. — Boil four large potatoes until nearly done, pour off the water and add one quart of hot
water. Then boil again until thoroughly dissolved, adding fresh boiling water as it boils away. When done, run it through the colander, adding three-fourths of a cup of hot cream, a large tablespoon of finely cut parsley, salt and pepper to taste. Bring | it to boiling and serve. Mrs. Fannie Marsellus.
Cream of Tomato Soup. — To one can of toma- \ toes add one pint of boiling water and let it boill thoroughly ; thicken with corn starch, strain and ! season. Heat one quart of milk in another vessel! and add a little soda. When ready to serve, add i the milk to the prepared tomatoes.
Miss L. M. Garrison.
Tomato Soup. — Boil the contents of one can of j tomatoes in a sauce pan with three pints of boiling water and one onion, three-quarters of an hour. Rub two ounces of butter into the same quantity j of flour. Add one tablespoon of sugar, one of salt.
one-third of a teaspoon of cayenne pepper; when the tomatoes are boiled, strain, and mix with the other ingredients, a little at a time, stirring briskly until thoroughly mixed and very smooth. Let it boil ten minutes. When ready to serve, add half a pint of heated milk, and toasted bread cut in small dices. Mrs. Jos. Holds-worth.
Clam Soup, I. — Four strings of clams chopped; boil in three pints of water half an hour. Strain through a colander, add three pints of milk, boil five minutes, add the yelks of three eggs well beaten, butter and salt to taste. Chop parsley and roll crackers; put in the tureen and pour the soup over. Mrs. H. P. Doretnus.
Clam Soup, II. — Twenty-five clams chopped fine; three quarts of water; one onion chopped; one pint of milk. Boil half an hour, thicken with two tablespoons of corn starch and a piece of butter the size
of an egg. Beat three eggs in the tureen and pour the broth boiling hot over them.
Miss S. E. Brotvn.
Clam Soup, III. — Twenty-five clams, two quarts of water, two tablespoons of flour, a small lump of butter, pepper and salt; boil fifteen minutes. When ready to serve, beat the yelks of two eggs with half a pint of milk, and add to the soup but do not let it boil again, Mrs. R. A. T.
Celery Soup. — Heat one quart of beef stock, and thicken with a little flour mixed with water ; cut one bunch of celery in small pieces and boil them in the soup half an hour, or until tender; then add one cup of cream or milk, salt and pepper to taste. Boil up once and serve.
Mrs. D. C. Cimidrey.
Mock-Turtle Soup. — Cut in half a calf's head
with the skin on and clean it well ; then half boil it, take all the meat off in square bits, break the bones of the head, and boil them in some veal and beef broth to add to the richness. Fry some shallot in butter, and dredge in flour enough to thicken the gravy; stir this into the browning, and give it one or two boils. Skim it carefully, and then put in the head. About ten minutes before you serve, put in some basil, tarragon, chives, parsley, cayenne pepper and salt to your taste ; also two spoons of mushroom catsup and one of soy. Squeeze the juice of a lemon into the tureen, and pour the soup upon it. Mrs. J. Duckworth.
Records on this page
Potato SoupPotato SoupCream of Tomato SoupTomato SoupClam Soup IIClam Soup IClam Soup IIICelery SoupMock-Turtle Soup